Stuffing ( Whole 30)

Chopped is one of my favorite shows.  I could watch episode after episode day after day.  I won’t say it taught me how to cook because it didn’t.  It did teach me, however,  that calling a dish by a specific name we set up certain expectations of that dish.  If those expectations aren’t met it is very disappointing and effects the enjoyment of that dish.   That is why I wish the person who created this dish at Mommypotamus would have called it something besides stuffing.   Calling this dish stuffing sets up expectations this recipe can’t meet.

It isn’t fair to this recipe because it is soooooo gooood but it isn’t stuffing.  I liked this recipe so much it will be in my regular recipe rotation whether I am on a Whole 30 or not.

Stuffing (Whole 30)

Adapted from Mommypotamus

1 1/2 cups onion, diced

1 1/4 cups celery, diced

1/2 cup apple, diced

2 TBS dates, raisins or crasins, chopped

1 cup almond flour

1 tsp sage

1 tsp thyme

1/8 tsp marjoram

1/8 tsp thyme

1/8 tsp rosemary

1/4 tsp salt

1 TBS ghee

1 whole egg plus 3 TBS lightly beaten egg

Preheat oven to 350F.  Grease a medium-sized baking dish.  Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat.  Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat.  In a large bowl, add almond flour and dates and mix.  Add the lightly beaten eggs to the bowl and mix well.  Add mixture to baking dish and bake at 350F for 45 minutes – 1 hour. 

A Small Batch Thanksgiving — Brown Sugar Rubbed Turkey Roast and Wild Rice Stuffing with Cranberries and Walnuts

728There are three days until Thanksgiving so it is time to post the center piece of our Thanksgiving feast …. turkey and stuffing.  This year I went traditional for the meat part of my meal.  I found a 3 pound turkey roast that was just the perfect size for one.  I know that it isn’t the prettiest when it come out of the bag because it is made up of pieces of turkey rather than a whole turkey breast. Once you rub it and cook it, roast looks just as nice as a whole breast without all the leftovers. You will have plenty of time to thaw the turkey roast too.  It only takes a day or so in the fridge.

Brown Sugar Rubbed Turkey Breast

1 3 lb turkey roast

2 TBS brown sugar

1 tsp parsley flakes

1 tsp sweet paprika

1/2 tsp dried mustard

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cinnamon

1/4 tsp black pepper

1/4 tsp ginger

Preheat oven to 350 degrees.  Pat the turkey with paper towels to dry.  Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl.  Pat the rub all over the turkey.  Arrange the turkey in a baking pan and roast until a meat thermometer registers 170 degrees, about 1 hour 15 minutes to 2 hours  Let rest before slicing.

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For the stuffing this year I used wild rice and my favorite, cranberries.  Since this recipe is a little heavy on the prep time cook the Wild and Basmati rice the night before and finish it off in the oven Thanksgiving day.

Wild Rice Stuffing with Cranberries and Walnuts

1 1/2 tsp olive oil

1/2 yellow onion, chopped

1 clove garlic, minced

1 3/4 cups vegetable broth

1/2 tsp salt

1/2 cup uncooked wild rice

1/2 cup uncooked Basmati rice

1/2 cup dried cranberries

2 TBS fresh parsley, chopped

1 1/2 tsp fresh thyme or 1/2 tsp dried thyme

2 TBS chopped walnuts

Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes.  Stir in Basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer. Stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste.  Preheat oven to 375°F. Grease a 1 1/2  quart baking dish. Transfer rice mixture to dish and bake until light golden brown, 20 to 25 minutes.

“Stovetop” Stuffing

This week has truly sucked rocks. One of my coworkers passed away on Wednesday. I found out my Aunt Janis is deathly ill. And because I am having problems with my phone, I can’t reach out to the people I normally do when the shit hits the fan. I am starting to feel isolated and alone. I think it is time for a gratitude post.

Gratitude posts are my way to remember to be thankful for the little bits of good that are wrapped up in the bad. I usually write them in a notebook by my bed but today I wanted to share 5 things I am grateful for this week with my lovely readers.

1. Being able to help a new coworker with some clothes and a pair of shoes. Her ex roommate stole all her clothes and money. I can’t help with the money. I do, however, have a pair of shoes and several pairs of pants and some tops that don’t fit me but should fit her.

2. Having enough money leftover from buying groceries to get a pretzel and a soda while I waited for the bus.

3. An extraordinarily good batch of my homemade spaghetti sauce.

4. Steph stopping by work to see me because we can’t text each other a million times a day.

5. The first season of MASH on DVD.

I was amazed at how this tastes exactly like the boxed version of stove top stuffing. It doesn’t take long to make even if you don’t make the packets ahead of time. Although it is good right out of the pot, it is even better if you bake it in a 350ndegree oven to get crisped it a little bit. Sometimes I even season a chicken breast or thigh and lay it on top of the stuffing as it bakes, 30-40 minutes.

Stuffing Mix


Ingredients
¼ tsp marjoram
1 tsp onion powder
¼ tsp salt
¼ tsp basil
1/8 tsp thyme
1/8 tsp black pepper
½ tsp garlic powder
Mix all ingredients together and store in an airtight bag. 1 packet

Poultry Stuffing
¼ stick butter
1/2 cup water
1 packet stuffing mix
2 cups bread cubes
In a saucepan, heat the butter, seasoning packet, and water. Bring to a boil. Reduce the heat and simmer 5 minutes. Remove from heat and stir in the bread cubes. Let sit, covered, until liquid is absorbed.

Adapted from Family Feasts For $75 a Week

A Solitary Thanksgiving Feast–Homemade Stuffing

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There are two kinds of people in my family, those who like onions and those who loathe onions. So there are always two kinds of stuffing on our Thanksgiving table, a homemade stuffing with onions and a box of Stove Top stuffing without onions. Since this blog is a reflection of the way I eat and the food traditions I grew up with, there will be both kinds of stuffing posted here.

We will start with the homemade stuffing with onions. I tried several different kinds of stuffing before I settled on this one and in the process discovered a few things. I prefer bread stuffing to grain stuffing. I don’t like tarragon. This is really good stuffing.

This time of year, unseasoned, dried bread cubes are easy to find in any bakery so feel free to grab some. If you want you can make them too. Save all the bits and pieces of bread that you didn’t quite get around to eating. When you have a bunch, cut the bread into cubes and spread onto a sheet pan. Cover the cubes with a clean towel and let sit 24 – 48 hours. When dry, store in a air tight container until you are ready to make your stuffing.

Holiday Stuffing


Ingredients
½ cup diced celery
½ large onion, diced
1-2 cloves garlic, minced
¼ cup butter
1 ½ tsp dried sage
½ tsp dried rosemary
½ tsp dried thyme
½ tsp celery seed
5 cups dried bread cubes
½ cup grated parmesan cheese
4 oz pork sausage, cooked and crumbled

Lightly saute the celery,onion and garlic in the butter until tender. Stir in the sage, rosemary, thyme and celery seed. Simmer for 5 minutes. Combine the dried bread cubes, cheese and sausage in a bowl. Add the butter herb mixture and about ¾ cup water. Stir until the croutons are lightly moistened. Use to stuff a bird or place in a covered dish and bake at 350 for 20-30 minutes

Adapted From The Kitchen Witch’s Cookbook